CULA 116 Culinary Skills and Concepts

9 credits

This course introduces students to the basics of the food service kitchen. The student learns to identify and use culinary tools and equipment, including knives, hand tools, and small appliances. They learn basic kitchen preparations and procedures, including stocks, sauces, and soups. This course requires the student to acquire a Washington State Public Health Card in the first week of class.

Prerequisites: ABED 046 (or equivalent placement score for ENGL 093 or higher) and ABED 040 (or equivalent placement score for MATH 087 or higher)

Corequisites: CULA 128

Quarters Offered: All

Global Outcome(s)
This course teaches to the global outcome of Teamwork.

This course teaches to the global outcome of Information Literacy.

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

Recognize and identify culinary equipment
Demonstrate understanding of knives, hand tools, and other culinary equipment
Execute basic knife skills employing all of the classic cuts
Recognize and identify commonly used fruits, vegetables, grains, starches, meat, fish, and poultry
Identify fresh herbs, spices, seasonings, oils, and vinegars
Employ standard weights and measures to demonstrate proper scaling and measurement techniques and recipe conversions
Demonstrate knowledge of classic sauce and soup making
Exhibit knowledge of basic cooking techniques including poaching, sautéing, grilling, blanching, and baking
Collaborate and cooperate with co-workers